Poached smoked haddock with fresh spring greens: A healthy alternative

Ideal for food which could fall apart or dry out with harsher cooking methods, poaching can be used for a variety of dishes


by Liz O'Keefe |
Updated on

Poaching can be used for a variety of sweet and savoury dishes, enhancing flavours, while creating texture and maintaining the juiciness of the meat. Gently cooking ingredients in broth, wine or aromatic herbs helps to retain moisture and prevent dryness, ensuring succulent results, particularly with delicate proteins such as fish or poultry. It is also a healthy alternative to frying or sautéing, requiring minimal added fats, while still yielding delicious results.

How to make tender poached smoked haddock with fresh spring greens

Serves 2

350g smoked haddock

200ml milk

1 tbsp butter

100g thick yoghurt

3 tbsp double cream

1 tbsp capers

2 tbsp chopped curly parsley, plus extra to garnish

black pepper

crusty bread and steamed spring greens, to serve

large, shallow, lidded saucepan

Place the haddock in the shallow saucepan, then cover with the milk and season with pepper. Simmer, with the lid on, for 8-10 mins until the fish is firm.

Remove the fish from the pan with a slotted spoon and place on a plate.

Bring the milk to the boil, then mix in the butter, yoghurt, cream, capers and parsley. Simmer on a high heat, whisking, for 1-2 mins until thickened. Return the fish to the pan and spoon the sauce over it.

Divide the fish and sauce between 2 serving plates, garnish with the parsley and season with pepper. Serve with crusty bread and steamed spring greens.

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